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Superfood. You’ve heard it before. Walk down any aisle in a grocery store and you’re guaranteed to find something that has this trendy term on its label. It almost seems like every other week the coveted title of ‘superfood’ is passed on from one unassuming food to the next. Salmon, green tea, quinoa, açai… the list goes on, and just keeps on growing. But what really makes something deserving of being called a superfood?